Cheese and Chive Scone Recipe for Food Processor

Method

1. Line a baking tray with baking paper and preheat the oven to 220C (200 fan forced).
2. To begin preparing your cheddar and chive scone dough, fit the food processor with the mini bowl and mini blade. Add the chives and parsley to the bowl and process on speed 1 for 4 seconds. Remove small bowl, set herbs aside. 
3. Fit the work bowl with the fine shredding disc*
4. Place the chilled cheddar and Parmesan into the small food chute and shred on speed 2 (use the pusher, if required, to gently push the cheese into the bowl). Remove the shredding disc and set the cheese aside.
5. Fit the work bowl with the multipurpose blade. Place the self-raising flour into work bowl. Select speed 2. While the motor is running, drop the butter cubes down the small food chute. Process for about 10 seconds or until the butter is well chopped into the flour. Add the goat cheese or blue cheese, shredded cheddar and Parmesan, chopped herbs and milk. Process for about 4 seconds or until the dough just comes together. Do not over mix.
6. Remove the multipurpose blade and set aside, then remove the dough from the bowl and place onto a lightly floured service. Gently pat down the dough to about 2.5 cm high (careful not to over handle the scone dough). Lightly flour a scone cutter with self-raising flour and cut out scones.
7. Arrange cheddar chive scones on the prepared tray, about 1cm apart. Brush the tops with a little extra buttermilk. Bake 12- 14 minutes or until golden brown on top and cooked.
8. Serve chive and cheese scones straight from the oven with extra butter.